Industry Toolkit for School Foodservice - USA Pulses
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Industry Toolkit for School Foodservice
Table of Contents
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Overview of National School Lunch Program & School Breakfast Program. . . . . . . . . . . . . . 4
Meal Pattern Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Reimbursement Model. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Brief Overview of Pulses in School Foodservice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Pulses Crediting in School Foodservice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
National School Lunch Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
i. Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
ii. Meat/Meat Alternate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
School Breakfast Program. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Child and Adult Care Food Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Crediting Documentation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Product Formulation Statement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Child Nutrition Label . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Cooking Methods Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Connecting with School Foodservice Directors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
USDA Foods v. Distributors. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Recipes Featuring Pulses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Piloting Products & Taste Testing with Students.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Appendices. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 2
Introduction
With almost 100,000 schools or institutions serving school lunches, school cafeterias have been referred
to as “America’s Largest Restaurant Chain.” Schools serve lunches to almost 30 million students each day,
20 million of which receive free meals. There are 4.9 billion lunches served annually in the United States
and the school lunch program has an annual cost of $14.2 billion. School meals, including breakfast, lunch,
and afterschool meals, are essential for millions of children. Some rely solely on the meals they receive at
school for nutrition.
Given the magnitude of school meals programs and the vital role that they play, it is beneficial for food
manufacturers and trade associations to be a part of these programs. We have created this resource to
provide all the information you need to incorporate your products into school foodservice, whether you
have years of experience working in this space or you are only beginning to explore it.
This toolkit includes six sections:
• Overview of National School Lunch Program & School Breakfast Program
• Brief Overview of Pulses in School Foodservice
• Pulses Crediting in School Foodservice
• Crediting Documentation
• Cooking Methods Information
• Connecting with School Foodservice Directors
Our goal is to provide you with the tools you need to successfully work with school districts across
the country. Ultimately, we hope that you can work to incorporate your products, or more of your products,
into the various school meals programs to increase the consumption of pulses and pulse-based products.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 3
Overview of
National School Lunch Program
and School Breakfast Program
WHAT IS THE NATIONAL SCHOOL LUNCH PROGRAM?1
The National School Lunch Program (NSLP) is a federally assisted meal program established under the
Richard B. Russell National School Lunch Act and signed into law by President Harry Truman in 1946. The
NSLP operates in public and nonprofit private schools and residential childcare institutions. Each school
day, the NSLP provides nutritionally balanced, low-cost, or no-cost lunches to children.
WHAT IS THE SCHOOL BREAKFAST PROGRAM?2
The School Breakfast Program (SBP) is a federally assisted meal program, just like school lunch. It started
in 1966 as a pilot project, and in 1975 it became a permanent program. The SBP operates in public and
nonprofit private schools and residential childcare institutions.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 4
Who administers the NSLP and the SBP?1,2
At the Federal level, the Food and Nutrition Service (FNS) of the United States
Department of Agriculture (USDA) administers the NSLP and the SBP. At the State
level, the SBP and the NSLP are administered by State agencies that operate through
agreements with school food authorities (SFAs), which are commonly known was school
districts. The USDA’S Agricultural Marketing Service (AMS) purchases a variety of
100% domestically produced and processed commodity foods, commonly referred to
as “USDA Foods.” The Food and Nutrition Services (FNS) branch of USDA distributes
USDA Foods to school districts to use in child nutrition programs.
How do these Programs work?1,2
Generally, the SBP and the NSLP are operated by public or non-profit private schools
of high school grade or below but in some cases, public or non-profit private residential
childcare institutions and charter schools may participate in the NSLP. School districts
and independent schools that participate in the SBP and the NSLP receive USDA foods
and cash subsidies for each reimbursable meal they serve.
In exchange, institutions participating in SBP and the NSLP are required to offer free or
reduced-priced meals to children that are deemed eligible. The meals offered must meet
federal meal pattern requirements.
What breakfast service options are available to schools?3
Schools can operate breakfast service in various ways including a
traditional cafeteria-based breakfast, breakfast in the classroom,
grab and go breakfast, or second chance breakfast. Breakfast in the
classroom allows children to eat breakfast in the classroom during a
morning class, often while the teacher is taking attendance or giving
classroom announcements. Serving grab and go breakfast allows
children to take breakfast “to go,” often in a paper or plastic bag,
before school or during a morning break. Second chance breakfast is
a popular model in secondary schools and is usually served between
first and second periods. It allows students a “second chance” to
receive breakfast if they have not yet done so.
Where can I go to learn more about the SBP and the NSLP?1,2
For more information about the SBP and the NSLP, visit the
USDA website or contact the State agency responsible for the
administration of these Programs in your State.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 5
MEAL PATTERN REQUIREMENTS4,5
The National School Lunch Program (NSLP) and School Breakfast Program (SBP) requirements are
designed to provide age-appropriate meals to specific age/grade groups. For grades K-12, dietary
specifications for calories, sodium, and saturated fat are in place to limit the risk of chronic diseases.
The NSLP requires five food components, each with daily and weekly minimums, including:
1. Fruits
2. Vegetables (including grades K-12 weekly requirement for vegetable variety with minimum
requirements for each of the 5 vegetable subgroups, including dark green, red/orange, beans/peas
(legumes), starchy, and “other” vegetables)
3. Grains
4. Meats/Meat Alternates
5. Fluid Milk
NSLP Meal Pattern Requirements7
PRESCHOOL GRADES K-5 GRADES 6-8 GRADES 9-12
Food Components Amount of Food per Week (minimum per day)
Fruits (cups) 1 ¼ (1/4) 2 ½ (1/2) 2 ½ (1/2) 5 (1)
Vegetables (cups) 1 ¼ (1/4) 3 ¾ (3/4) 3 ¾ (3/4) 5 (1)
Dark Green ½ ½ ½
Red/Orange ¾ ¾ 1¼
Beans and Peas (Legumes) ½ ½ ½
N/A
Starchy ½ ½ ½
Other ½ ½ ¾
Additional Vegetables to Reach Total 1 1 1½
1 ¼ slices/servings
Grains (oz. eq., unless otherwise listed) (1/2 slice/serving) or 8-9 (1) 8-10 (1) 10-12 (2)
1 ¼ cup (1/4 cup)
Meats/Meat Alternatives (oz. eq.)
¾ oz. eq. = 1 cup bean soup;
1 oz. eq. = ¼ cup cooked lentils,
7 ½ (1 ½) 8-10 (1) 9-10 (1) 10-12 (2)
chickpeas, dry peas or beans,
1 cup split pea soup, 2 tablespoons
hummus; 2 oz. eq. = 1 cup lentil soup
Fluid Milk (cups) 3 ¾ (3/4) 5 (1) 5 (1) 5 (1)
Other Specifications: Daily Amount Based on the Average for a 5-Day Week
Min-Max Calories (kcal) N/A 550-650 600-700 750-850
Saturated Fat (% of total calories) N/A
The SBP requires three food components, each with daily and weekly minimums, including:
1. Fruits (Vegetables may be offered in place of fruit)
2. Grains (Meats/Meat Alternates may be offered in place of Grains)
3. Fluid Milk
SBP Meal Pattern Requirements6
PRESCHOOL GRADES K-5 GRADES 6-8 GRADES 9-12
Food Components Amount of Food per Week (minimum per day)
Fruits (cups) 2 ½ (1/2) 5 (1) 5 (1) 5 (1)
May count toward
Vegetables (cups) May credit toward fruit requirement.1
Fruits requirement.
1 ¼ slices/servings
Grains (oz. eq., unless otherwise listed) (1/2 slice/serving) or 1 7-10 (1) 8-10 (1) 9-10 (1)
¼ cup (3/4 cup)
May substitute for
May credit toward Grains requirement if at least
Meats/Meat Alternatives (oz. eq.) Grains up to 3 times
1 oz. eq. of Grains is offered.
per week
Fluid Milk (cups) 3 ¾ (3/4) 5 (1) 5 (1) 5 (1)
Other Specifications: Daily Amount Based on the Average for a 5-Day Week
Min-Max Calories (kcal) N/A 350-500 400-550 450-600
Saturated Fat (% of total calories) N/A
REIMBURSEMENT MODEL
How can children qualify for free or reduced-price school meals?1,2,8
There are many routes to eligibility for free or reduced-price school meals. A child may be considered
eligible for free or reduced-price school meals based on household income and family size. Children
in households with incomes at or below 130 percent of the Federal poverty level are eligible for free
meals. Children in households with incomes between 130 to 185 percent of the federal poverty level
are eligible for reduced-price school meals and can be charged no more than 30 cents for breakfast and
40 cents for lunch.
Children can also qualify based on their status as homeless, migrant, runaway, or foster child. Some
children may be considered “categorically eligible” for free or reduced-price school meals if they are already
participating in a Federal Assistance Program, such as the Supplemental Nutrition Assistance Program
(SNAP). Children enrolled in a federally funded Head Start Program, or a comparable Statefunded pre-
kindergarten program, are also categorically eligible for free meals. Schools and school districts in low-
income areas may participate in the Community Eligibility Provision (CEP) which is a non-pricing meal
service option. This program allows the nation’s highest poverty schools and districts to serve breakfast
and lunch at no cost to all enrolled students without collecting household applications.
How can participating schools receive reimbursement for school meals?9
School food authorities receive reimbursement for school meals based on student’s free, reduced price,
or paid eligibility status. Schools that serve at least 40 percent of children free or reduced-price lunch
are considered “severe need” schools and are eligible for a higher reimbursement rate. If school food
authorities are certified to comply with the meal pattern required by the Program, then they receive an
extra 7 cents for each meal served.
For current (July 1, 2020 - June 30, 2021)1 lunch reimbursement rates, please see the chart below:
School Breakfast Program: Reimbursement Rates2
NON-SEVERE NEED SEVERE NEED3 PRICE OF MEALS TO CHILDREN
Free $1.89 $2.26 $0
$0.30
Reduced Price $1.59 $1.96
(maximum school can charge)
Paid $0.32 $0.32 Varies4
National School Lunch Program: Reimbursement Rate2,5
LESS THAN LESS THAN 60% 60% 60% OR MORE PRICE OF MEALS
60% + 7 CENTS OR MORE6 + 7 CENTS7 TO CHILDREN
Free $3.51 $3.58 $3.53 $3.60 $0
$0.40
Reduced Price $3.11 $3.18 $3.13 $3.20 (maximum school
can charge)
Paid $0.33 $0.40 $0.35 $0.42 Varies4
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 8
1. Federal Register, Vol. 85, No. 41, 07/22/20, pp. 44268-44269 [Adjusted annually based on the Consumer Price Index.]
2. These reimbursement rates apply to the 48 contiguous United States, the District of Columbia, Guam, and the Territories.
Alaska and Hawaii receive higher rates.
3. Schools where at least 40 percent of the lunches served during the second preceding school year were free or reduced-price
qualify for extra “severe need” school breakfast reimbursements.
4. According to the School Nutrition Association, the national average price for school breakfast is $1.46 for elementary schools,
$1.53 for middle schools, and $1.55 for high schools.
5. These reimbursement rates do not include the value of commodities for the period 7/1/20 through 6/30/21, which institutions
receive as additional assistance for each lunch served. Federal Register, Vol. 85, No. 141, 7/22/20, pp. 44273.
6. Applies to schools where 60 percent or more lunches served during the second preceding school year were free or reduced price.
7. The 7 cents are available to schools that are certified to meet the updated meal pattern requirements beginning on October
1, 2012. This is the first year the Performance-based Reimbursement based on inflation has increased since it was created in
2012 (It increased from 6 cents to 7 cents).
What types of USDA foods do participating schools receive?1,2
Not only do schools receive cash reimbursements, but they also receive a variety of USDA Foods. Each
state selects USDA Foods for their school from a list of foods known as the USDA Foods Available List.
The variety of USDA Foods offered to schools varies based on available quantities and market prices.
Schools may even receive bonus USDA Foods if there is a surplus of food. Each year the USDA Foods
Available List is updated. The USDA Foods Available list can be accessed here.
USDA Foods Available List for School Year 2022
for Schools and Institutions
December 2020
USDA Food Descriptions - LEGUMES WBSCM# Pack Size Subgroup
Beans, Baby Lima, Low-sodium, Canned 100371 6/#10 can LG
Beans, Black, Low-sodium, Canned 100359 6/#10 can LG
Beans, Black-eyed Pea, Low-sodium, Canned 100368 6/#10 can LG
Beans, Garbanzo, Low-sodium, Canned (K) 100360 6/#10 can LG
Beans, Great Northern, Low-sodium, Canned 100373 6/#10 can LG
Beans, Kidney, Dark Red, Low-sodium, Canned 100370 6/#10 can LG
Beans, Pink, Low-sodium, Canned 100369 6/#10 can LG
Beans, Pinto, Dry 100382 12/2 lb bag LG
Beans, Pinto, Low-sodium, Canned 100365 6/#10 can LG
Beans, Pinto, Dry 110381 2000 lb totes LG
Beans, Refried, Low-sodium, Canned 100362 6/#10 can LG
Beans, Small Red, Low-sodium, Canned 100366 6/#10 can LG
Beans, Vegetarian, Low-sodium, Canned 100364 6/#10 can LG
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 9
Brief Overview of
Pulses In School Foodservice
Pulses and pulse-based products can be served in a variety of federal child nutrition programs,
including the School Breakfast Program and the National School Lunch Program. As part of pilot
programs, the USA Dry Pea & Lentil Council and the American Pulse Association (“USA Pulses”) has
worked with members to introduce pulse-based products into school districts to capture feedback
from school foodservice directors and students. The organizations have also partnered with school
foodservice directors and school food social media influencers to introduce pulses to students and to
promote pulses and pulse-based products through USA Pulses social media channels, webinars and
trade publications. Recipes and resources developed for school foodservice operators are promoted
frequently and are available at usapulses.org/schools.
The USADPLC and APA communicates and markets pulses and pulse-based products in a variety
of ways. We are an active member of the Culinary Institute of America’s Healthy Kids Collaborative
(HKC) where we connect with school foodservice operators to serve pulses and pulse-based products
in school districts nationwide. We participate in the HKC workgroups as well as meetings and annual
conferences to share about pulses. We also communicate with school foodservice operators at
conferences and meetings, such as the School Nutrition Association’s Annual National Conference
(ANC), the Child Nutrition Conference and through social media channels and an e-newsletter.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 10Pulses Crediting
10,11
In School Foodservice
To determine how a pulse or pulse-based product credits in child nutrition programs, first refer to the
USDA Food Buying Guide.
Pulses can credit either in the “beans and peas” sub-category of vegetables or in the meat/meat alternate
category in the National School Lunch Program. A school may offer two distinct servings of pulses in one
meal, if they are contained in two separate dishes. For example, pulses may be offered as part of a salad
(vegetables component) and as part of chili/bean soup (meat/meat alternate component). Dry/mature
beans and peas may be offered either as a meat alternate or as a vegetable, but not as both in the same
meal. If serving a pulse flour crediting as a meat/meat alternate, it must be served with at least ¼ oz
equivalent of another meat/meat alternate.
The School Breakfast Program guidelines now allow vegetables like chickpeas, beans, dry peas, and lentils,
to credit towards the fruit requirement at breakfast.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 11NATIONAL SCHOOL LUNCH PROGRAM
Pulses credit in the Meat/Meat Alternate category or the Vegetable category, in the beans and peas
subgroup. The use of dry or canned beans, dry peas, lentils, chickpeas, hummus, and products that contain
these, can help school food authorities meet National School Lunch Program guidelines.
VEGETABLES
For example, a school might serve:
Grades K-12: minimum of 1/2 cup
• 1/8 cup Monday
beans/peas weekly with a minimum
serving size of 1/8 cup. • 1/4 cup Wednesday =
• 1/8 cup Friday TOTAL
Vegetable Smoothies:
• Chickpeas, beans, lentils, and split peas may Pulse Pasta:
credit toward the vegetable meal pattern
• Pasta made with 100% vegetable flour,
requirement as juice when served in a smoothie.
such as chickpea flour or red lentil flour, may
• The total volume of pureed fruit or vegetable credit towards the vegetable or meat/meat
included in a smoothie must be counted as juice alternate category.
toward the daily and weekly fruit requirements.
• 1/2 cup cooked pasta (made with 100%
• Program operators must limit the amount of vegetable flours) = 1/2 cup vegetables (beans/
juice offered to children to no more than half peas subgroup).
(50%) of the weekly fruit or vegetable offerings
• Pasta/noodles made with 100% vegetable flour,
in the school meal programs.
such as chickpea flour or red lentil flour, may
• Volume is measured after pureed—for example, credit towards the vegetable component based
program operators may determine the volume of on volume served. For pasta/noodles made
chickpea puree obtained from one cup of whole with less than 100% bean/pea flour, document
chickpeas by separately pureeing the chickpeas meal pattern contribution with a CN label or a
and recording the resulting amount of puree. Product Formulation Statement.
• Commercially prepared smoothies may only – 1/2 cup cooked pasta (made with 100%
credit toward the fruit or vegetable components. vegetable flours) = 1/2 cup vegetables
• Protein powders and herbal supplements are not • Bean flour is included in the USDA Food
creditable for Child Nutrition Programs. Buying Guide and may credit towards the
vegetable or meat/meat alternate category.
MEAT/MEAT ALTERNATE 1/2 CUP 1/4 CUP
Beans and peas (legumes) cooked of beans, chickpeas, of beans, chickpeas,
dry beans and peas may be used to lentils, dry peas lentils, dry peas
meet all or part of the meat/meat = =
alternates component. 2 OZ. 1 OZ.
meat/meat alternate meat/meat alternate
Pulse Pasta:
• Pasta made with pulse flours will credit towards • Enriched macaroni with fortified protein must be
the meat/meat alternate subgroup when served approved by USDA Food & Nutrition Services
with at least ¼ oz equivalent of another meat/ and must meet nutrient specifications:
meat alternate. – Protein content is not less than 20% by weight
– 95% that of casein
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 12SCHOOL BREAKFAST PROGRAM
Pulses even credit at breakfast! Pulses may School food authorities may substitute
credit in the fruit category. Updates to the 1 oz. eq. of the meat/meat alternates
School Breakfast Program Guidelines now allow component (including legumes) for
vegetables, like chickpeas, beans, dry peas, and 1 oz. eq. of the grain’s component, after
lentils, to credit towards the fruit requirement offering the minimum daily 1 oz. eq. of grains.
at breakfast.
CHILD AND ADULT CARE FOOD PROGRAM (CACFP)
Pulses may credit as a vegetable or meat alternate, but a serving of pulses cannot be credited as both
a vegetable and a meat alternate in the same meal. If two different cooked, dry beans or peas are
offered at a meal, the program operator may choose to credit one as a meat alternate and the other as a
vegetable. Foods are creditable in the CACFP based on nutrient content, function of the food in a meal,
and CACFP Meal Pattern requirements.
Pulses can make up part of a reimbursable meal for both children and adults at breakfast, lunch, supper,
and as a snack. At breakfast, meat/meat alternate may be used up to 3 times per week in place of the grain
requirement. One-ounce meat/meat alternate (or ¼ cup pulses) may be used in place of 1 oz. of grains.
Pulses may credit as a vegetable or meat/meat alternate at lunch, supper, and snack.
1/4 CUP 1/4 CUP
cooked dry beans or peas cooked dry beans or peas
= =
1 OZ. 1/4 CUP
meat alternate vegetables
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 13Crediting Documentation
USDA FOOD BUYING GUIDE
The Food Buying Guide for Child Nutrition Programs, commonly referred to as the Food Buying Guide
(FBG), is your primary resource to determine if a food is creditable. The FBG assists Child Nutrition
Program operators and food manufacturers with determining the contribution that each food makes
toward meal pattern requirements. The FBG is an extensive database, containing more than 2,100 food
items such as fruits, vegetables, grains, and meats/meat alternates.
The Food Buying Guide is available as an Interactive Web-based Tool, Mobile App, and downloadable PDF.
WHAT IS A PRODUCT FORMULATION STATEMENT?12
A Product Formulation Statement (PFS) is a signed certified document that provides a way for a
manufacturer to demonstrate how a product may contribute to the meal pattern requirements of the United
States Department of Agriculture’s (USDA), Child Nutrition (CN) programs. A PFS is typically provided for
processed products that do not have a Child Nutrition (CN) Label. Program operators may request a signed
manufacturer’s PFS when purchasing a processed product without a CN Label. USDA does not approve
a manufacturer’s PFS. Program operators are ultimately responsible for ensuring menu items meet meal
pattern requirements; therefore, program operators should review and verify the crediting statement on a
manufacturer’s PFS before purchasing the product. More information from USDA about the PFS process
and examples can be found here: https://www.fns.usda.gov/cn/labeling/food-manufacturersindustry.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 14Requirements for Product Formulation Statements (PFS)13
1. Creditable ingredients listed in the PFS must match a description in the USDA Food Buying Guide for School
Meal Programs available at: https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs.
2. PFS must be on signed letterhead that demonstrates how the processed product contributes to the
meal pattern requirements.
3. Templates for documenting the meat/meat alternates (M/MA), grains, fruits, and vegetables
components are available on the FNS website at: http://www.fns.usda.gov/cnlabeling/food-
manufacturersindustry.
4. PFS may be modified for various products contributing to more than one meal component. For example,
a cheese pizza may credit towards the M/MA, grains and the red/orange vegetable subgroup. The
crediting information for each meal component may be documented on the same PFS.
5. PFS should verify that the product’s contribution to the meal pattern requirements is not greater than the
serving size of the product (i.e., a 2.15 ounce beef patty may not credit more than 2.00 ounce M/MA).
6.PFS should assure that the creditable components are in the finished product.
The Checklist for Evaluating a Manufacturer’s PFS may also be viewed as a flow chart.
WHAT IS A CHILD NUTRITION (CN) LABEL?13
The U.S. Department of Agriculture (USDA), Example CN Label:14
Child Nutrition (CN) Labeling Program provides
food manufacturers the option to include a
standardized food crediting statement on their
product label, knows as the CN label. The CN
labels provide a way for food manufacturers to
communicate with school program operators
about how their products may contribute to
the meal pattern requirements for meals served
under the USDA’s CN programs.
If food manufacturers choose to provide
a CN label to their product, it must be
authorized by USDA prior to use. Additionally,
manufacturers must have quality control
procedures and inspection oversight that meet
the FNS requirements. It is the manufacturer’s
responsibility to ensure that the product label meets all other federal labeling requirements. Products
produced in accordance with the CN Labeling Program are generally purchased by foodservice providers
for FNS meal programs. More information about CN labeling for food manufacturers can be found here:
https://www.fns.usda.gov/cn/labeling/food-manufacturersindustry.
Meat Alternative Equivalents on Child Nutrition (CN) Labels:15
Any of the following can contribute to the meat alternate component of the Child Nutrition meal pattern
requirements: cheese, eggs, cooked dry beans or peas, peanut butter, cottage cheese, cheddar cheese,
alternate protein product, or any combination of these. The unit of measure for the meat alternate
component is “oz equivalents.” To be CN labeled, a serving of a product must provide a minimum of 0.50
oz equivalent meat alternate.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 15Calculating the Contribution of Peas, Chickpeas, or Lentils, Dry
NOTE: For cooked products, determine the ounce raw serving by dividing the oz cooked serving by the
manufacturer’s cooking yield.
1. Multiply the raw serving size (in ounces) by the percent dry pulses in the raw formula:
oz raw serving X % dry beans = oz dry beans/serving
2. Convert the ounce dry pulses/serving to pound dry pulses/serving by dividing by 16 ounces/pound:
oz dry pulses/serving ÷ 16 oz/lb = lb dry pulses/serving
3. Multiply the pound dry pulses per serving by the number of 1/4-cup servings per purchase unit (for
example, one pound as purchased = 21.0 1/4-cup servings cooked dried pinto beans - FBG yield).
One-fourth cup cooked dry pulses = 1.00 oz equivalent meat alternate:
lb dry beans/ x 1/4 cup servings/ = 1/4 cup serving cooked dry pulses/serving lb serving or
oz equivalent meat alternate/serving
NOTE: Cooked dried beans, peas, chickpeas, or lentils may be counted as a meat alternate or vegetable but not
as both components in the same product.
Calculating the Contribution of Dry Beans, Peas, Chickpeas, and Lentils, Canned
1. Multiply the raw serving size (in ounces) by the percent canned dry pulses in the raw formula:
oz raw serving size X % canned pulses = oz canned pulses/serving
2. Divide the ounce canned pulses/serving by the numbers of ounces in the size can you are using
(for example, a No. 10 can of pinto beans = 108 oz):
oz canned pulses/serving ÷ oz/can = the portion of pulses in the can used
3. Multiply the portion of pulses in the can used by the number of 1/4-cup servings per purchase unit (for
example, No. 10 can pinto beans provides 37.2 1/4-cup servings heated, drained pinto beans - FBG yield):
lb dry pulses/ x 1/4 cup servings/ = 1/4 cup serving cooked dry pulses/ serving lb serving or
oz eq mt alternate/serving
WHAT IS THE CHILD NUTRITION (CN) LABEL VERIFICATION REPORT?
The CN Label Verification Report is a list of products that currently contain valid CN labels with a CN logo
and crediting statement created by the USDA. It lists the CN label number, a brief product description, the
serving size and how that serving size credits, and the company information.
To learn more about how to apply for a CN label, view the USDA Program Manuals for Labeling Food
Products listed below. These Program Manuals provide step by step instructions on how to apply for and
obtain approval of a label with a CN statement.
1. Labeling for Meat and Poultry Products
2. Labeling for Non-meat Products
3. Labeling for Seafood Products
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 16Cooking Method Information
SCHOOL CAFETERIA MODELS
The most common model for serving school meals is a traditional school cafeteria, one that prepares,
cooks, and serves meals to students on site, but there are other models emerging as well. Each model has
unique considerations for how the food is prepared, cooked, held, and served.
Central Kitchen
Some school districts operate central kitchens where meals are prepared in one central facility and then
delivered to the individual schools. It can consolidate processing and cooking for school meals which may
increase efficiencies. Once delivered to the schools, the meals are portioned and heated ahead of meal
service and then served to students. This model may be adopted by districts that have schools without
kitchens or by districts that want to have more oversight of meal preparation for quality control standards.
They may also be more cost effective.
Satellite Kitchen
Satellite kitchens are similar to central kitchens, but there are typically multiple satellite locations vs. one
central kitchen location per district. At satellite kitchens, meals are prepared and then are delivered to the
schools where they are portioned and heated ahead of meal service. This model may be used if a central
kitchen model is not feasible.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 17WHAT IS BATCH COOKING?16
Batch cooking, sometimes called cooking to the line or just-in-time preparation, means preparing food
in small batches as needed throughout the serving period in order to preserve food quality and prevent
waste due to leftovers. This preparation technique avoids holding any food for a long time.
Why is Batch Cooking important in school nutrition?17
In school food service batch cooking is generally considered best practice because it helps preserve the
quality and nutritional content of food and it also saves money by reducing food waste. For example, if an
item is not as popular as nutrition staff thought it would be, they can scale back the amount they planned
to prepare and not waste food. If a food item is taken more than they planned, they can prepare additional
batches to meet the demand.
Choosing to batch cook can help preserve the nutrient content of the food by holding in the vitamins
and minerals in the food. Overcooking and holding vegetables and fruits for extended periods of time will
cause nutrients such as Vitamin C and the B vitamins to be destroyed or greatly reduced. Overcooking and
holding vegetables for too long in heat will also affect the taste and texture, increasing bitter flavors and
mushy textures. Almost any type of food can be batch cooked.
What foods can be Batch Cooked?
Almost any type of food can be batch cooked, but it is important to use quality as an indicator when deciding
which foods should be batch cooked. Quality refers to characteristics that an individual food possesses that
make it desirable. How foods are cooked and the temperatures that they are held at impacts the quality.
Considerations for Cooking Pulses or Pulse-Based Products
When cooking pulses or pulse-based products in school foodservice, there are several considerations that
will be helpful for school foodservice directors and operators to know:
1. What quantity to use (cups, oz., etc.) and what the yield is (50 servings)? Note: when creating cooking
method guidance, it is best to provide instructions for a certain yield or quantity that can then be
multiplied. For example, 10 cups yields 50 half-cup servings cooked.
2. How to cook the product and what heating mechanism to use — stovetop, oven (conventional or
convection), etc.?
3. How long to cook the product?
4. How to hold the product? This is one of the most important considerations since there are typically
multiple meal services over several hours.
5. How to reheat the product?
You may also need to consider what grades will be served the products and how do those taste
preferences vary and cultural preferences. There are multiple serving models in school districts as well and
cooking considerations may change based on the type of meal service:
• Traditional service: The above considerations are most relevant to a traditional meal service of students
coming through the serving line, receiving their meal, and eating it in the cafeteria.
• Grab and Go: If a meal that contains pulses is going to be packaged for grab-and-go additional
information may be needed such as holding and transport best practices.
• Remote Feeding/Home Delivery: If a meal that contains pulses is going to be delivered to a child’s
home or other location, additional information may be needed as well such as holding and transport
best practices as well as reheating or chilling instructions.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 18Connecting With
School Foodservice Directors
When connecting with school foodservice directors or operators, there is information that will be helpful
to provide such as a PFS or CN label showing how the product credits, cooking methods and holding
instructions, suggestions for a recipe or meal using the product, and any feedback you have from either
school foodservice directors or students on the product or recipe that includes the product.
Where to get the product?
School foodservice operators can order food from different sources, but there are two main ones:
• USDA Foods: School districts and independent schools that participate in the SBP and the NSLP
receive a variety of USDA Foods. Each state selects USDA Foods for their school from a list of foods,
the “Commodity Supplemental Food Program,” provided through the NSLP. The variety of USDA Foods
offered to schools varies based on available quantities and market prices. Schools may even receive
bonus USDA Foods if there is a surplus of food. This list is updated annually, and some pulses are
included. The USDA Foods available list for the 2021-2022 school year can be found here: USDA
Foods Available List for SY 2022 | USDA-FNS
• Foodservice Distributors: School districts purchase foods through distributors (US Foods, Sysco, etc.) as
well. The ordering and delivery frequency varies based on volume and storage capacity. Foods purchased
and delivered through distributors are incorporated into child nutrition programs like USDA Foods are.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 19School Nutrition Cooperatives
Because school districts rely on federal reimbursement rates to operate their meal service programs,
they must be very budget conscious. One way to reduce costs of foods and beverages that schools order
is to be a part of a “cooperative.” A cooperative is usually regionally based and includes multiple school
districts. Participating in a cooperative gives them more buying power to negotiate the price of specific
products or types of products, such as milk. This has been a successful strategy for both school districts
and food manufactures. Often, manufacturers need a certain quantity to sell to a school district or be
available through a distributor. If it is a small district, they can partner with other school districts within the
cooperative to meet that minimum ordering quantity from the manufacturer or distributor.
RECIPES FEATURING PULSES
Listed below are school nutrition recipes Listed below are CACFP recipes featuring pulses:
featuring pulses: 1. Fiesta Wrap
1. Farmer’s Meatball Grinders 2. Lentils of the Southwest
2. Southwest Sloppy Joes 3. “Eagle” Taco Pizza
3. Rockin’ Ranch Hummus 4. Fiesta Mexican Lasagna
4. “Peas on Earth” Taco Salad 5. Purple Power Bean Wrap
5. Orange Siracha Protein Bowl 6. Spanish Chickpea Stew
6. Cowboy Beans and Cornbread 7. Bean Burrito Bowl
7. Nacho Average Lentil Taco 8. Cuban Black Beans and Rice
8. Blazin Buffalo Chickpea Salad 9. Hoppin’ Johns
9. Beef Lentil Crumble 10. Vegetable Chili
10. Three Bean Salad 11. Baked Beans
11. Tuscan White Bean Salad 12. Orzo Pasta with Green Peas
12. Taco Pie with Beans 13. Marinated Black Bean Salad
13. Beef and Bean Tamale Pie 14. White Bean Soup
14. Sweet Potato and Black Bean Stew 15. Vegetable Minestrone Soup
15. Purple Power Bean Wrap 16. Chickpeas and Tomatoes
16. Fiesta Mexican Lasagna 17. Greens and Beans Soup
17. Overnight Refried Beans 18. Tropical Bean Salad
18. Layered Taco Cup 19. Quick Quesadilla
19. Raspberry Chipotle Veggie Taco 20. Mediterranean Tuna Salad
20. Hoppin’ Johns 21. Southern Black-Eyed Peas
21. Chicken or Turkey Chop Suey 22. Great Garden Soup
22. Crazy Curry Bowl 23. Sweet Potato and Black Bean Stew
23. Volcanic Meatloaf 24. Smokin’ Powerhouse Chili
24. Umami Burger 25. Tuscan Smoked Turkey and Bean Soup
25. Sweet Sloppy Joes with Lentils 26. Harvest Stew
26. Snickerdoodle Hummus
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 20GRAB & GO OPTIONS FEATURING PULSES Viewing online? Click recipe names for links!
1. On the Go Nachos
Make your own on the go nachos using this delicious black bean dip. Assemble the
container with whole grain tortilla chips, shredded cheese, salsa, carrot sticks and a
fresh apple! A flavorful twist on your traditional hummus grab and go!
2. Hummus and Veggie Cruncher Lunch
This easy to assemble lunch pack includes all the kids favorites with string cheese,
hummus, grapes, vegetables, and a flatbread. Kids will enjoy the variety of foods!
3. Shaker Salad – Southwest Black Bean
A great grab and go lunch! This colorful Southwest themed salad is full of vegetables
and flavored with a light dressing. A great item to send home on a twice weekly pick
up/drop off food schedule. You can cook a large batch of rice ahead of time. Rice can
be cooled properly and then frozen for use in future menu items.
4. Rockin’ Roasted Chickpeas
A crispy, crunchy snack that is perfectly seasoned with rosemary and cayenne pepper.
These roasted chickpeas are healthy and delightful!
5. Purple Power Bean Wrap
Rolled up in a whole-wheat tortilla are avocado, white beans, lettuce, and shredded
purple cabbage that pack a powerful purple punch in this delicious vegetarian wrap.
6. Seasoned Crunchy Roasted Lentils
This recipe is a quick, easy way to make lentils taste amazing! This dish allows for
some creativity as you are able to pick your own seasoning!
7. Classic Lentil or Garbanzo Bean Hummus
Add a delicious twist to the classic hummus recipe by using lentils! This recipe
allows the option to use garbanzo beans or lentils so you can switch it up when
you want something new.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 21PILOTING PRODUCTS & TASTE TESTING WITH STUDENTS
Taste testing increases participation. Schools can offer samples at the point of service or have spoons
available for taste testing if students seem hesitant to try a new dish. This is a great way for schools to try
out new products as well.
Strategies for Taste Testing with Students for School Foodservice Operators18
• Complement nutrition education lessons with a taste test
• Do a taste test as part of a science or language arts lesson. Ask students to describe the size, shape,
color, smell and texture of the food in a journal, and discuss afterward.
• For a taste test in the cafeteria, consider these set-up options:
• Place sampling cups on the line so students can grab a sample as they get their lunch.
• Set up a taste testing table where students can stop by after they finish their lunch.
• Make it mobile! Load up an extra cart with samples and take it from table to table in the lunchroom.
• Set up a table outside the cafeteria so students can take a sample on their way into or out of
the lunchroom.
• Host a taste test at back-to-school events, math or literacy nights, or parent-teacher nights. Use it as
an opportunity to inform parents about your nutrition education efforts.
• Does your school have a garden? Use freshly harvested produce in your taste test.
• Help students experience new foods through food art. Taste test the foods used to create food
art masterpieces.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 22Appendices
APPENDIX A. RECIPES
Through our partnerships with school districts and school foodservice professionals, we have developed
recipes that can be implemented in schools. Those recipes can be accessed through our website at:
https://www.usapulses.org/schools/school-nutrition
APPENDIX B. TIPS FOR SCHOOL NUTRITION PROFESSIONALS
Providing resources for the cafeteria as well as crediting information is imperative to successfully serving
pulses in schools. These resources can be accessed through our website at:
https://www.usapulses.org/schools/tips-schools
APPENDIX C. PULSES IN THE CLASSROOM: EDUCATIONAL MATERIALS/
RESOURCES
Marketing pulses can go beyond the cafeteria which is why we have created educational materials and
resources that educators can use to teach students about pulses. These resources can be accessed
through our website at: https://www.usapulses.org/schools/in-the-classroom
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 23REFERENCES:
1. United States Department of Agriculture. National School Lunch Program Fact Sheet. https://www.fns.usda.gov/
nslp/nslp-fact-sheet. Published March 20, 2019. Accessed January 1, 2021.
2. United States Department of Agriculture. School Breakfast Program Fact Sheet. https://www.fns.usda.gov/sbp/
sbp-fact-sheet. Published November 11, 2017. Accessed January 1, 2021.
3. No Kid Hungry. Frequently Asked Questions by Educators about School Breakfast. https://state.nokidhungry.
org/georgia/karmic_resources/educators-faqs-about-breakfast-after-the-bell. Published January 1, 2019.
Accessed January 2, 2021.
4. United States Department of Agriculture. Meal Requirements under the National School Lunch Program
and School Breakfast Program: Questions and Answers for Program Operators. https://fns-prod.azureedge.
net/sites/default/files/resource-files/SP38-2019os.pdf#page=2. Published September 23, 2019. Accessed
January 2, 2021.
5. School Nutrition Association. Meeting the NSLP New Meal Pattern. https://schoolnutrition.org/uploadedFiles/
Resources_and_Research/Operations/We%20Can%20Do%20This-Advice%20and%20Resources%20for%20
Meeting%20the%20New%20Meal%20Pattern.pdf. Published December 18, 2013. Accessed January 3, 2021.
6. United States Department of Agriculture. School Breakfast Program Meal Pattern Chart. https://www.fns.usda.gov/
sbp/school-breakfast-program-meal-pattern-chart. Published February 11, 2020. Accessed January 3, 2021.
7. United States Department of Agriculture. National School Lunch Program Meal Pattern Chart.
https://www.fns.usda.gov/nslp/national-school-lunch-program-meal-pattern-chart. Published September 9,
2019. Accessed January 4, 2021.
8. United States Department of Agriculture. Community Eligibility Provision.
https://www.fns.usda.gov/cn/community-eligibility-provision. Updated April 9, 2019. Accessed January 4, 2021.
9. United States Department of Agriculture. Rates of Reimbursement. https://www.fns.usda.gov/cn/rates-
reimbursement. Published July 22, 2020. Accessed January 4, 2021.
10. USA Pulses. Pulses in Schools. https://www.usapulses.org/schools. Accessed January 15, 2021.
11. USA Pulses. Tips for School Nutrition Pros. https://www.usapulses.org/schools/tips-schools. Accessed January
15, 2021.
12. United States Department of Agriculture. Tips for Evaluating a Manufacturer’s Product Formulation Statement.
https://fns-prod.azureedge.net/sites/default/files/resource-files/manufacturerPFStipsheet.pdf.
Published January 1, 2016. Accessed January 16, 2021.
13. United States Department of Agriculture. Tip Sheet for Accepting Processed Product Documentation.
https://fns-prod.azureedge.net/sites/default/files/resource-files/cnl_tipsheet-processedproduct.pdf.
Published May 1, 2016. Accessed January 16, 2021.
14. Connecticut State Department of Education. Using CN Labels in the Child and Adult Care Food Program
(CACFP). December 2020. https://portal.ct.gov/-/media/SDE/Nutrition/CACFP/Crediting/CNlabelCACFP.pdf.
Accessed January 16, 2021.
15. United States Department of Agriculture. Child Nutrition Labeling for Nonmeat Products. https://fns-prod.
azureedge.net/sites/default/files/resource-files/CN_Labeling.pdf. Published December 1, 2004. Accessed
January 15, 2021.
16. National Food Service Management Institute. Short Lessons for School Nutrition Assistants: Determining When
to Batch Cook. Institute of Child Nutrition. https://theicn.org/school-nutrition-programs/. Published March 2,
2018. Accessed January 17, 2020.
17. National Farm to School Network. Child Nutrition Culinary Skills. http://www.farmtoschool.org/Resources/
Child_Nutrition_1_Culinary_Skills.pdf. Published April 30, 2014. Accessed January 16, 2021.
18. Action for Healthy Kids. Taste Test Guide. https://www.actionforhealthykids.org/wp-content/uploads/2019/05/
Taste-Test-Guide.pdf. Published January 1, 2019. Accessed January 17, 2021.
TOC American Pulse Association & USA Dry Pea & Lentil Council • INDUSTRY TOOLKIT FOR SCHOOL FOODSERVICE • 24You can also read
